Dinner Menu

Soups

cup or bowl   9/11

Forrest Mushroom Leek and Potato 

with baked brie crostini G

White Bean and Smoked Sausage

Salads

Beet & Goat Cheese Napoleon  15

aged balsamic syrup. topped with mache and pickled heirloom cherry tomatoes  GF  V

Fresh Burrata with Heirloom Tomatoes  14

served with white balsamic and baby greens

House Caesar Salad 13  

fresh chopped romaine served with winter parmesan cheese, cherry  tomatoes,  house baked croutons and tossed in chef''s caesar dressing

The chef requests that no changes or substitutions be made to the menu

Sweets

Aunt B's Coconut Cake 9 

Our original favorite, bursting with coconut flavor  V

Creme Brulee 9 

with raspberry and white chocolate almond tuile  V

Trilogy of Chocolate  10

with chocolate mousse and chocolate ice cream and a chantily cream

White Chocolate Raspberry Banana Spring Roll  9

with a candied ginger ice cream  V

Olive Oil Cake  12

served with lemon curd, lemon simple syrup and orange butter cream  V

Pumpkin Cranberry Mini Bundt Cake  7

topped with a pumpkin spice glaze and whipped cream

House Made Strawberry Sorbet  9

infused with lime  V

Decadent Chocolate Ice Cream  10

white chocolate grenache infhused with gran marnier

Ginger Gold Apple Tarte Tatin  11

Infused with bourbon, maple syrup and almond tuile 

and chefs tahitian vanilla ice cream  V

Small Plates

Handsome Cab Charcuterie  27

spanish serrano ham, soppressata, chorizo,  point reyes blue chesse, midnight dream goat cheese,  manchego , humboldt fog, honey and french bread  

18 Month Serrano Ham 16

pickled cherry tomatoes, crostini 

Flash Fried Brussel Sprouts 12 

served with a miso maple malt vinegar glaze

Flash Fried Calamari  18

fried with banana peppers and served with a roasted red pepper aioli

Steamed PEI Mussels 

small  14   large  18

white wine, butter and garlic

House Cured Glazed Pork Belly  15

Served with caramelized bananas

Seared Mediterranean American Shrimp 15

finished with a roasted red pepper beurre blanc and pickled  cushaw squash  GF

Carpaccio of New York Strip  15

Served with cold pressed olive oil,  winter parmesan, pickled shallots and micro  herbs

Tempura Shrimp with Lemon Confit   18

Asian cabbage cole slaw

Mushroom Galette 13

finished with mushroom demi glaze and a tomato brulee

 

Hot Sips

Douwe Eggberts Coffee  3.50

Douwe Eggberts Decaf  3.50

Douwe Eggberts Espresso  5.50/8

Assorted Hot Tea  3.50

English breakfast, Yorkshire, Chamomile, Mint, Oolong, Green Tea, Lemongrass, Moroccan, Herbal , Chai, Lemon

Cold Sips

Pepsi, Diet Pepsi, Sierra Mist, Ginger Ale, Cranberry Juice 3.50

Pellegrino Sparkling  6

Large Plates

Crispy Tempura Lobster Tail  44

with a lavender honey and dijon beurre blanc and  served with a creamy mushroom and parmesan reggiano risotto, steamed carrots and romenesco GF

Oven Roasted Double Pork Chop  40

marinated 24 hours and served with a corn and tomato salsa, mashed potato, steamed carrots ,  romenesco and a blueberry gastrique

Pan Seared Diver Scallops 42

served with a mushroom beurre blanc, steamed romanesco and creamy mushroom and parmesan reggiano risotto

Creekstone New York Strip  42

served with a  classic bordelaise demi-glaze, buttermilk crispy onions, mashed potato, steamed carrots and romenesco GF

Jumbo Lump Crab Cakes  48

two maryland style seasoned cakes served with steamed romanesco, creamy mushroom and parmesan reggiano risotto and house made tartat sauce

Pan Seared Duck Confit  38

served with a blackberry gastrique, mashed potato, steamed carrots and romenesco

Pan Seared Lamb Tenderloin  37

served with a classic bordelaise demi glaze, mashed potato, steamed carrots and romenesco

Add To Any Large Plate Or Salad

Grilled Chicken Breast   8

Crab Cake  22

Menu subject to change                                    

20% service charge is added to parties of 7 or more                              

GF—Gluten Free    V—Vegetarian    Vegan?  Let us know prior to your arrival and our chef will make you a custom entrée

Consuming raw or undercooked meats, poultry, seafood, shellfish, eggs or unpasteurized milk may increase your risk of foodborne illness.    

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